Fridge Foraging: Shrimp Scampi
Shrimp are one of the things that I keep on hand in my freezer. Since they defrost so well they create so many different easy weeknight dinners.
In today's fridge foraging you all chose shrimp scampi. Shrimp scampi is one of those classic dishes that comes together really easily and taste like a millions dollars. It is pretty hard to beat the garlic, wine, and butter trifecta.
I used rose in this recipe because that is all I had in the fridge, but feel free to use white wine or chicken broth.
- 2 Tbs olive oil, plus more if needed
- 1 lb shrimp, shells removed and deveined
- 3 cloves garlic, minced
- Red pepper flakes
- 1/3 cup white wine or rose
- 1 Tbs. lemon juice
- 2 Tbs butter
- Garnish with parsley and serve with crusty bread
Preheat a cast iron skillet over medium high heat. Add the olive oil followed by the shrimp and a big pinch of salt. Cook until the shrimp are just barely done, 2 -3 minutes. Remove the shrimp and set aside.
Add more olive oil if the pan is dry. Add the garlic and red pepper flakes to the pan and sauté for 30 seconds. Deglaze the wine, then add the lemon juice. Cook over medium until wine is reduced by half. Swirl in butter then fold in the shrimp. Serve immediately garnished with parsley and served with crusty bread.
Makes 2 large servings or 4 small servings.